Spiced Plum Streusel Cake with Toffee Glaze

• 1 cup (80 g) sliced unblanched or blanched almonds
• 2 tablespoons (8 g) all-purpose flour
• 1/3 cup (70 g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground cardamom
• 1 1/2 tablespoons unsalted or salted butter, melted
• 1 1/2 cups (210 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons freshly ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (125 ml) buttermilk, at room temperature
• 5 medium plums (12 ounces/340 g), halved, pitted, and cut into eighths
• 2 tablespoons (1 ounce/30 g) unsalted or salted butter, cut into pieces
• 3 tablespoons (45 g) dark brown sugar
• 3 tablespoons (45 ml) heavy cream
• Big pinch of salt
• 1/4 teaspoon vanilla extract

1. Preheat the oven to 350F (175C).
2. Butter the bottom and sides of a 9-inch (23-cm) springform pan.
3. To make the streusel, in a medium bowl, combine the sliced almonds, 2 tablespoons (8 g) flour, the light brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1 1/2 tablespoons melted butter.
4. Toss the mixture with a fork or your fingers until evenly moistened, making sure the almonds are well dispersed.
5. Set aside.
6. To make the cake, in a small bowl, whisk together the 1 1/2 cups (210 g) flour, the baking powder, baking soda, 1 1/2 teaspoons cardamom, 1/2 teaspoon cinnamon, and salt.
7. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
8. Add the eggs one at a time, beating until completely incorporated.
9. Stir in half of the flour mixture, followed by the 1 teaspoon vanilla and the buttermilk, and finally, the remaining flour mixture.
10. Mix until just combined.
11. Scrape the batter into the prepared pan and smooth the top.
12. Arrange the plum slices in an even layer on top of the batter and gently press them in.
13. Sprinkle the streusel over the plums.
14. Bake until the top is nicely browned and a toothpick inserted into the center of the cake comes out clean, about 55 minutes.
15. Let cool completely.
16. Run a knife around the sides of the cake to help loosen it from the pan.
17. Release the sides of the springform pan.
18. To make the glaze, in a small saucepan over medium-low heat, melt the 2 tablespoons (1 ounce/30 g) butter with the dark brown sugar, cream, and salt.
19. Increase the heat to medium-high and bring to a boil, then decrease the heat to medium and simmer gently for 1 minute.
20. Remove from the heat and let cool completely.
21. Once cool, stir in the 1/4 teaspoon vanilla.
22. Spoon the glaze over the cake, encouraging some to drip down the sides.
23. Serve slices of the cake warm or at room temperature.
24. Tea alongside is optional.
25. The cake is best the same day but can be kept at room temperature for up to 4 days well wrapped.
26. Substitute fresh apricots for the plums.
27. A handful of fresh raspberries can be added with the fruit slices as well.

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Taken from www.epicurious.com/recipes/food/views/spiced-plum-streusel-cake-with-toffee-glaze-379528 (may not work)